This green salad with chicken is made with mixed greens, juicy chicken breast, cucumbers, goat cheese, dried cranberries, pecans, and your favorite dressing. It’s an easy lunch or light dinner that’s fresh, filling, and ready in about 30 minutes.
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The combination of sweet cranberries, creamy goat cheese, crunchy pecans, and tender chicken makes this one of my favorite dinner salads. It’s simple enough for a weeknight but delicious enough to serve to guests.
Ingredients
Ingredient Note and Substitutions
- Salad Dressing: Poppyseed dressing is my favorite, but balsamic vinaigrette, raspberry vinaigrette, or your favorite dressing all work well (it’s the same one I use in my Panera copycat salad).
- Salad Greens: Mixed greens, spinach, romaine, or arugula all work well.
- Chicken: Boneless, skinless chicken breasts or chicken thighs both work well.
- Cucumber: An English cucumber works great, but it’s pricier than a regular cucumber, so use whatever fits your budget.
- Goat Cheese Crumbles: Goat cheese crumbles add a creamy, tangy flavor, but feta cheese works well too.
- Dried Cranberries: Sweet dried cranberries add a nice contrast to the savory chicken and tangy goat cheese. Store brand or name brand both work well.
- Nuts: Pecans pair well with the cranberries, but chopped walnuts, almonds, or sunflower seeds are all great substitutes.
- Olive Oil: Olive oil works well for cooking the chicken, but canola, vegetable, avocado, or grapeseed oil can also be used.
- Seasoning: I season the chicken simply with salt and pepper but garlic powder or onion powder can be added.
How to Make Green Salad with Chicken
Here’s a quick look at the steps (with photos). You’ll find more detailed instructions in the recipe card below.
Add the chicken to the hot oil, season with salt and pepper, and cook, stirring occasionally, until browned on all sides.
Divide the chopped mixed greens between two plates.
Add the cooked chicken and chopped cucumbers.
Add the dried cranberries, pecans and goat cheese crumbles.
Easy Variations
Here are a few easy add-ins that boost the flavor, texture, and nutrition of this salad.
- Add thinly sliced red onion, shallot, or green onions for extra flavor and crunch.
- Add sliced avocado for extra creaminess.
- Add chickpeas for extra protein.
- Try fresh strawberries, blueberries, or sliced pears for a sweet twist.
Want more quick and easy dinner ideas? Check out my 11 Easy 30-Minute Dinners for Busy Weeknights.
Frequently Asked Questions
Yes. Prep the ingredients up to 1 day ahead and store them separately. Assemble the salad and add the dressing just before serving.
Poppyseed dressing is my favorite, but balsamic vinaigrette, raspberry vinaigrette, or your favorite dressing all work well.
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Green Salad with Chicken
Ingredients
- 2 teaspoons olive oil
- 1 boneless skinless chicken breast about 8-10 ounces
- salt to taste
- black pepper to taste
- 1 package mixed greens 5 ounces
- 1 cup English cucumber
- ¼ cup dried cranberries
- ¼ cup chopped pecans
- ¼ cup goat cheese crumbles
- 2 tablespoons salad dressing
Instructions
- Cut the chicken into bite-sized pieces.1 boneless skinless chicken breast
- Heat the olive oil in a skillet over medium heat. Add the chicken to the hot oil, season with salt and pepper, and cook, stirring occasionally, until browned on all sides, about 6–8 minutes. If there’s a lot of juice left in the pan, remove the chicken with a slotted spoon or soak up the juice with a paper towel.2 teaspoons olive oil, salt, black pepper
- While the chicken cooks, chop the greens and cucumber.1 package mixed greens, 1 cup English cucumber
- Divide the salad between two plates. Start with the greens and cucumber, then top with the cooked chicken, dried cranberries, pecans, and goat cheese.¼ cup dried cranberries, ¼ cup chopped pecans, ¼ cup goat cheese crumbles
- Drizzle with your favorite salad dressing and enjoy!2 tablespoons salad dressing
About Mindy
Mindy has been cooking for over 30 years, starting as a young mother who learned how to create delicious meals on a budget. Today, she shares approachable recipes made with everyday ingredients that are easy, affordable, and family-friendly. Her goal is to show that great food doesn’t need to be complicated or expensive.